This appetizer-the sauce from the baked eggplant with spices, olive oil, tahini and lemon juice. It is eaten with pleasure by all, even those who are indifferent to eggplant.
I do so:
Ingredients.
4 medium-sized eggplant,
1-2 cloves of garlic (or 4-5 cloves roasted, baked along with the eggplant),
2 tbsp tahini/sesame Urbach,
3 tbsp lemon juice (2 tbsp for the paste and 1 tbsp to sprinkle on top when serving),
3 tbsp olive oil (similar, 2 tablespoons of the paste and 1 for supply),
3 tbsp finely chopped herbs (I have 2 tbsp of parsley and 1 tablespoon cilantro),
1 tsp ground cumin/cumin,
0.5 tsp. ground coriander,
0.5 tsp. smoked (!) sweet paprika. This seasoning is optionally added in the case that you will bake the eggplant on the fire, and the smell of smoke in a dish add want.
A pinch of Cayenne Chile pepper
A pinch of zaatar and sumac/the sumac (if these spices are nothing to worry about).
Salt/pepper to taste.
How to do it.
1. Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.
Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)
2. Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. I got about 450g of pulp.
If the skin you remove laziness, you don’t have to do. That’s not really “rules” but the taste of this does not hurt, sometimes even becomes interesting. In General, try to make and with the skin on, and without to figure out how you like.
And garlic I baked this: my head, cut a bit of the rind from the top perpendicular to the slices, wrap in foil, spread on a baking sheet and bake MPRI 180C for approximately 30-40 minutes. Then just squeeze the baked garlic cloves through the previously made cuts. This garlic is perfect stored in the fridge for a week exactly, it is possible to a few dishes at once bake.
3. Chop the flesh with a knife, baked garlic mash with a fork or fresh garlic pass through chesnokodavku. Either in a blender, combine eggplant and all ingredients, leaving 1 tbsp lemon juice, 1 tbsp olive oil and herbs. Whisk briefly to preserve the texture. Try it, add salt/pepper to taste. Then with a spoon stir in the chopped herbs, leaving some for decoration.
4. Before serving, I highly recommend to give eggplant caviar to infuse for at least an hour. Then drizzle on the remaining lemon juice, olive oil, herbs. You can also decorate with roasted sesame seeds and paprika. Serve with homemade bread or pita bread.
By the way, a great dish for a party, if you submit in the form of a meze (snack) along with hummus, tzatziki, pate and other spreads. Below on the pictures of the hummus and babaganoush was.
Also of babaganush you can make a dressing for salads/pasta/pizza/poultry/chicken/eggs (mix in equal proportions the babaganoush was, olive oil, balsamic or Apple cider vinegar) and spread on pita/lavash/sandwich as a sauce.